Roasted Pepper & Corn Succotash

Succotash draws its name from a Narragansett term for boiled corn, long paired with beans in Indigenous Northeast kitchens. Here, oven-charred peppers meet sweet corn, lima beans, and fresh basil in a bright summer skillet.

Serves 4 · 15 min prep · 25 min cook

Estimate for one serving

• 295 cal
• 10g protein
• 36g carbs
• 14g fat
• 7g fiber

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Ingredients

• 4 cups fresh corn kernels
• 2 large red bell peppers
• 1 large yellow bell pepper
• 1 medium zucchini
• 1 1/2 cups cherry tomatoes
• 1/2 cup chopped fresh basil
• 3 tbsp extra-virgin olive oil
• 1 tbsp unsalted butter
• 1 shallot
• 2 garlic cloves
• 1 cup lima beans, frozen thawed
• 1 tbsp apple cider vinegar
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 tsp red pepper flakes
• 1/2 cup feta cheese, crumbled

Instructions

1. 1Preheat the oven to 425°F. Cut the bell peppers into 1-inch pieces and toss them on a rimmed sheet pan with a drizzle of olive oil, salt, and pepper.
2. 2Roast the peppers 15 to 18 minutes until the edges char and the flesh softens; set aside.
3. 3Meanwhile, heat the remaining olive oil and the butter in a large skillet over medium-high heat. Add the diced shallot and cook 2 minutes until fragrant.
4. 4Stir in the minced garlic and cook 30 seconds more. Add the corn kernels and cook undisturbed 3 minutes so some kernels brown and caramelize.
5. 5Add the diced zucchini and thawed lima beans; sauté 4 to 5 minutes until the zucchini is tender-crisp and bright.
6. 6Fold in the roasted peppers and halved cherry tomatoes. Cook 2 minutes just until the tomatoes begin to release juice.
7. 7Remove from heat and stir in the apple cider vinegar, chopped basil, red pepper flakes, and remaining salt and black pepper. Taste and adjust seasoning.
8. 8Transfer to a serving bowl, scatter the crumbled feta over the top, and finish with a few whole basil leaves. Serve warm as a hearty vegetarian main or generous side.